-SAUCE-
4 Plums pitted and quartered
OR equivalent frozen peach
-slices
1 tb Grated fresh gingerroot
1 tb Fresh lemon juice
1/2 tb Tamari or soy sauce
1 pn Cayenne
PANCAKES
1 md Potato; peeled
1 Zucchini
1 Yellow squash
1 sm Spanish onion; peeled
1/2 ts Salt
1/2 ts Black pepper
1 Garlic clove; finely minced
1/4 c Chopped chives
2 tb Olive oil; divided
MAKES 4 SERVINGS VEGAN
These entree pancakes are delicious on their own, but with the addition of
fresh plum sauce, they are unforgettable. The pancakes can be made up ahead
of time and rewarmed.
SAUCE: Preheat oven to 400 degrees. Combine all ingredients in mixing bowl;
toss to mix. Let sit for 15 minutes to extract fruit juices. Transfer fruit
to baking sheet; bake until fruit is dark and juices are thick, about 1 5
minutes. Remove from oven; cool. When cool, puree in blender until smooth;
refrigerate until needed.
PANCAKES: Grate potato into mixing bowl. Grate zucchini, squash and onion
into same bowl. Add salt, pepper, garlic and chives and toss to combine.
Let stand for 20 minutes.
Heat 1 tablespoon oil in large non-stick saute pan over medium heat.
Squeeze potato mixture in clean, dry tea towel to extract moisture. Divide
mixture into 4 portions; sprinkle 2 portions evenly over bottom of pan,
spreading with 2 forks to form 2 thin pancakes. Cook until golden, about 5
minutes. Flip over and cook other side until golden brown, about 3 minutes.
Repeat with remaining mixture, adding more oil if necessary. Drain pancakes
well on paper towels after cooking. Makes 4 servings.
PER PANCAKE WITH 1 TBLS. SAUCE: 155 CAL.; 2G PROT.; 7G TOTAL FAT (1G SAT.
FAT); 21G CARB.; 0 CHOL.; 298MG SOD.; 3G FIBER.
Yields
4 servings